2020-03-01 The Australian Womens Weekly Food

BLACKBARLEYPILAF&

ROASTEDSWEETPOTATO

PREP+ COOK TIME 1 HOUR 30 MINUTES

SERVES 6

6 mediumorangesweetpotatoes

(1.8kg)

1/3cup(80ml)extravirginoliveoil

1 mediumonion(150g),chopped finely

1 tablespoongroundcumin

1 cup(200g)blackbarley

2 cups(500ml)vegetableor

chickenstock

¼cup(35g)driedsweetened

cranberries,chopped

½cupcoarselychoppedfresh

flat-leafparsley

½cup(90g)pistachios,chopped

125gDanishfetta,crumbled

1/3 cup fresh flat-leaf parsley leaves

1 Preheatovento180°C/160°Cfan.

Lineanoventraywithbakingpaper.

2 Scrub sweet potatoes; cut in half

lengthways.Place,cut-sideup,ontray;

drizzlewith2 tablespoonsoftheoiland

season.Bakefor1 houruntiltender.

3 Meanwhile,heat1 tablespoonoftheoil

ina largesaucepanovermediumheat.

Addonion;cook,stirringoccasionally,

for5 minutesoruntilonionsoftens.Add

cumin;stirfor 30 seconds.Addbarley;

stirtocombine.Addstock;bringtothe

boil.Reduceheattolow;cookcovered,

for 40 minutesoruntilalmostallthe

liquidisabsorbedandbarleyistender.

Removefromheat;stirincranberries

andchoppedparsley.

4 Removethecentreofsweetpotatoes

witha spoon,leavinga 1cmshell.

Cutscoopedfleshintopieces.

5 Spoonpilafmixtureintosweet

potatoes,moundingit slightly.Topwith

sweetpotatopieces,pistachiosandfetta.

Bakefor 10 minutesoruntilfillingis

heatedthroughandfettaislightgolden.

6 Servetoppedwith remaining oil and

parsley leaves.

Test

Kitchen

Notes

Replacethechicken

withfirmtofuto

super-chargethe

healthy factor.

THENEW

STU FFE DPOTATO

Theclassicstuffedpotato

getsa modernmakeover

in sweetpotatoeswith

fillingbarley,sweet

cranberriesand

creamyfetta.

CAULIFLOWER& CHICKEN

YOGHURTTANDOORIRICE

PREP+ COOKTIME 40 MINUTESSERVES 4

1 smallcauliflower(800g)
600gchickentenderloins
125gtandooripaste
1 cup(280g)Greekyoghurt
¼cup(60ml)extravirginoliveoil
4 greenonions,cutinto3cmlengths
1 cup(200g)redquinoa
250gmicrowavebrownrice
2½cups(625ml)vegetablestock
¼cup(40g)cashews
1 Lebanesecucumber(130g),sliced
thinlyintorounds
1 cupfreshcorianderleaves

1 Preheatovento220°C/200°Cfan.
2 Cutcauliflowerintoquarters,keeping
palegreenleavesattached.Trimoffa
littleofthecentralcore,butkeepthe
floretsattached;discardcore.Place
cauliflowerquartersandchickenina
largebowl,addtandooripasteand½cup
yoghurt;mixwelluntilevenlycoated.
3 Heat2 tablespoonsoilina 30cmdeep
ovenprooffryingpanovermediumheat.
Addgreenonionandquinoa;cook,
stirring,for2 minutesoruntilquinoa
startstocrackle.
4 Addriceandstock;seasonlightly.
Arrangechicken,thencauliflower,over
quinoamixture,ensuringcauliflower
floretsareontopandfacingupwards.
5 Transferricemixturetooven,then
bakefor 20 minutes.Reduceovento
200°C/180°Cfan.Scatterovercashews;
cookfora further 10 minutesoruntil
cauliflowertopsaregoldenandstock
isabsorbed.
6 Topwithslicedcucumber,coriander
leavesandremainingoil. Serve with
remaining yoghurt.

#THEWEEKLYEATS